The weather is getting chilly and I’ve been craving soup like crazy! And when that craving hits, what I really want is this Copycat Panera Broccoli Cheese Soup.
When I was in college, the only type of soup I ate at home came from a can. As I got older, I started going out whenever I wanted a fabulous cup of soup.
One of my favorite soups is Broccoli Cheese Soup from Panera Bread. It’s perfect for filling your belly on a cold day.
Unfortunately, it’s not exactly budget friendly to spend $5 on a cup of soup when my soup cravings hit. And if I want a bowl, it’s even more! Thankfully this Copycat Panera Broccoli Cheese Soup is just as good as the restaruant’s but at a fraction of the price.
Copycat Panera Broccoli Cheese Soup Ingredients
- 2 tablespoon melted butter
- 1 medium chopped onion (you can chop an onion yourself and you’ll save money, but this is one of those splurges that I think is worth it)
- 1/2 cup melted butter
- 1/2 cup flour
- 4 cups half-and-half (I’ve also made this using 2 cups heavy cream and 2 cups milk)
- 4 cups chicken stock
- 1 lb fresh broccoli or 2 10 oz bags frozen broccoli)
- 2 cup carrot, julienned (I used a food processor on pulse for nice slices)
- 1/3 teaspoon nutmeg
- 16 ounces grated sharp cheddar cheese (I like to use a rotary cheese grater)
- salt and pepper to taste
Broccoli Cheddar Soup Recipe
In a large pot, sauté the onion in 2 tablespoons melted butter until onions are soft. Add in the flour and stir with the onions over medium heat for about 3-4 minutes.
Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes. While it’s simmering, chop the remaining veggies.
Now, add the broccoli, carrots, and onions. Let them simmer on medium-low for about 25 minutes until the broccoli and carrots are tender. Then add nutmeg, salt and pepper and sharp cheddar cheese.
Let the cheese melt and then serve.
If your kids don’t like the texture of the soft vegetables, you can puree the soup instead. We like it chunky at our house!